This was good, but I had an odd experience while making it. I followed all the directions carefully, but put it in the crockpot for 8 hours on low. About 2 hours into cooking, the garlic had turned BLUE. According to the web, it was likely a reaction between the garlic in the slits in the roast and the vinegar I poured on top (not a danger, totally edible). By the time the roast was done, the color had faded to a brownish green that didn't seem to alarming.

Reviewed On: Mar. 12, 2008

Wonderful! I used part skim ricotta and mozz, and turkey sausage and it was still rich enough.

Reviewed On: Feb. 26, 2008

This was very good! I didn't have celery salt, so I substituted Lawry's seasoned salt. I also used olive oil, hoping to make it a bit healthier. Next time I'll substitute wheat germ for some of the bread crumbs.

Reviewed On: Oct. 23, 2007